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I don't disagree with this at all. Many brewers make a Mexican Lager they are happy with that use 34/70, S23 and other variations of yeast. I thought the Mexican yeast would make the magical difference, but what I got was a basic, clean, yellow fizzy. What then, makes a keg served(i.e. neither...

Thanks for the replies. This gives me some ideas and some research to do. Much appreciated!

As the title states, I'm looking for help. I've tried brewing a Mexican lager 3 times, and it was good, but it lacked the taste of a "Mexican" lager. I don't mean skunked, or light struck (or insert macro beer joke here), I mean that distinct Mexican lager taste. I used a Mexican lager yeast...

I started an International Amber Lager yesterday using the slurry of WLP940 Mexican Lager yeast from a previous batch. I was planning on fermenting at 66 degrees for a warm fermented lager attempt. Not my best idea. I woke up this morning, and the wort was bubbling and churning like you'd...

How did it turn out?

I want to do a lager, fermented at ale temperatures. Ideally, a 5.5 gallon batch. Probably 5.3% ABV. No starter. No rehydration of the 34/70 yeast. I've read a few different views on this, but most threads seem to be several years old. What is the current opinion on this? Can I dry pitch a...

Any guesses for preventing or dealing with the sulfer smell?

What do you use for insulation? I was thinking about trying just a couple of blankets. Good enough, or would I need more insulation?

I'll try it with US05 first, and see how it goes. Looking forward to it.

Thanks for the replies! The recipe from Brewstock is exactly what I was looking for. Water profile is another area I have yet to learn, so more research to do. I am going to make this next. If you are interested in making Abita as well, I will let you know if it turns out to be a good...

Sorry...here ya go... https://www.homebrewtalk.com/forum/threads/abita-amber-clone-anyone-have-one.78554/#post-5539674

Sure, here you are: I hope it helps. Abita Amber clone, anyone have one? Discussion in 'Recipes/Ingredients' started by Kimsta, Aug 31, 2008.

I did that search. You are right, plenty of returns... There is a lot of talk about the beer, but other than one partial mash recipe that was discussed, no one had a recipe they were happy with. I also looked elsewhere on the web, and didn't find one there either. That was the purpose of...

I have looked all over and cannot find a clone recipe for Abita Amber (all grain) and I'm hoping someone has figured out a recipe that comes close. Anyone?

I can't speak for the sous vide, but I have the Hot Rod heat stick and it works very well. I wonder if or how long the 1100w would take to heat your water. Depending on water volume, you may be waiting for a long time. Which temperature controller are you looking at for the hot rod?

I am looking at both of these systems. My question is: assuming a basic 60 minute mash and 60 minute boil, how long is your average brew day from start to finish. From watching endless Youtube videos, it seems like a fairly easy process to use both systems without too much babysitting, is this...

Can I wait until fermentation is completely over, say at 18 days(okay, I forgot I was supposed to dry hop) then add the hops, wait 2-6 days, then keg? Or does there have to be at least a little fermentation still going on to successfully dry hop?

How did it turn out?

Trying to make my first batch of apple cider. Clean and sanitized fermentor. Pitched S04 yeast directly onto my apple juice. I did not add anything else. Today is day 3 and the fermentor smells like sulphur. Did some research on here and it seems I needed to add yeast nutrient. I just added...

Did it turn out for you? Are you any less allergic to applejack than to cider?